Breakfast In A Pocket Recipe
Two eggs scrambled with bacon, cheddar cheese and sunflower seeds. Served in a whole wheat pita bread with lettuce, tomato and ranch dressing.
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Ingredients
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Eggs & Filling
Assemble & Greens
Method
Eggs & Filling
- 1
Prepare eggs
Crack the 2 large eggs into a small bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk briskly until the mixture is uniform and slightly frothy.
- 2
- 3
Scramble eggs
Heat a nonstick skillet over medium-low heat and add 1 teaspoon of unsalted butter. Once butter melts and foams, pour in the beaten eggs. Allow eggs to sit briefly (10–15 seconds) until edges begin to set, then gently stir with a silicone spatula, pushing cooked portions from the edges toward the center. Cook slowly to keep eggs tender, about 1–2 minutes total, until slightly underdone.
- 4
Finish filling
When eggs are just about set but still glossy, scatter the chopped bacon, 1/4 cup shredded cheddar, and 1 tablespoon toasted sunflower seeds over the eggs. Fold gently to combine and remove from heat (eggs will finish setting from residual heat). Taste and adjust seasoning with a small pinch of salt or pepper if needed.
Assemble & Greens
- 5
Prepare pita
Warm the whole wheat pita briefly to make it pliable: microwave for 10–12 seconds or wrap in foil and warm in a 300°F (150°C) oven for 5 minutes. Carefully slice open the pita along one side to create a pocket, taking care not to tear it.
- 6
Layer greens
Place about 1 cup of rinsed and dried lettuce leaves into the pita pocket as the base layer. Add the sliced or diced tomato (about half a medium tomato) on top of the lettuce.
- 7
Add egg mixture and dressing
Spoon the scrambled egg, bacon, cheddar and sunflower seed mixture into the pita pocket on top of the lettuce and tomato. Drizzle 2 tablespoons of ranch dressing inside the pocket over the filling.
- 8
Serve
Gently press the pita closed and serve immediately while the eggs are warm. If desired, cut in half and serve with extra ranch on the side.
